Turkey Vegetable Soup With Barley Recipe

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Turkey Vegetable Soup with Barley

April McIver


This is a great way to use up leftover turkey after the holidays :)

pinch tips: How to Shuck, Cook, and Cut Corn



meaty turkey frame
1 lb
carrots, peeled and sliced
2 medium
turnips, peeled and diced
1 medium
onion, diced
1 small
bunch celery, sliced
3 medium
summer squash, diced
8 oz
mushrooms, quartered
1 c
dried barley
sea salt, cracked pepper and your choice of herbs, to taste

Directions Step-By-Step

Place turkey bones in a large pot and cover with water. Simmer at least an hour until meat is falling off the bones. Strain, reserving broth. Put broth in the fridge a few hours or overnight to make any fat rise to the top to be skimmed off.
After it has cooled, pick meat off the bones, discarding bones. Skim fat off the top of broth and reheat. Add veggies, barley and turkey.
Simmer around an hour or until barley and vegetables are cooked through. Season to taste.

About this Recipe

Course/Dish: Turkey Soups